Amaretti Biscuits or simply Amaretti, made from two basic affordable ingredients, almond and egg white.
They are made almost everywhere in Italy and that’s why you can find several variations: round or oval shape, soft or crunchy texture, made with almonds flour or with almonds paste. In any case, the fundamental ones remain: almonds and egg whites.

We made ours with minced almonds.

About 20 Amaretti, Preparation 20 mins + 2 hrs resting, Cooking 20-25 mins

  • 250 g peeled chopped almonds or almond flour
  • 180 g caster sugar
  • 3 egg whites
  • grated rind of 1 lemon – optional
  • Icing sugar, a sprinkling



Tip: the use of almond flour is recommended if you want to obtain a smooth and homogeneous consistency. The chopped almonds, on the other hand, give a coarser and more rustic consistency.


Lightly toast the almonds in the oven or in a saucepan without adding fat, therefore without oil or butter, chop them in the blender, adding the sugar little by little until you obtain a thick paste and add the grated lemon zest. – optional but we added it, it works great. Ditto if you chose to use almond flour instead.

In a bowl, whisk the egg whites firmly.
Now incorporate the egg whites into the almond and sugar mixture, mixing gently from bottom to top.

Fill a piping bag with the mixture or use a spoon to form balls on the baking tray covered with baking paper. Sprinkle with icing sugar and leave to rest for a couple of hours before baking.

After this time, cook them to 180°C / 350 F / Gas 4 in a static oven for about 20-25 minutes until they start to brown and wrinkle slightly. Leave to cool to room temperature, then serve.



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